Cilantro Lime Grilled Chicken and Strawberry Salsa

Ingredients for Cilantro Lime Marinade

  • 2 tbsp olive oil
  • ¼ cup chopped fresh cilantro
  • zest from 1 lime
  • juice from 1 lime
  • 1 packet Truvia
  • sea salt and pepper if desired

fresh strawberriesIngredients for Salsa

  • 1 cup chopped tomatoes
  • 1 cup chopped strawberries
  • 1 chopped jalapeno pepper (remove seeds for less heat)
  • 5 chopped green onions
  • ¼ cup chopped fresh cilantro
  • juice from 1 lime


  • Put olive oil, cilantro, lime zest, lime juice, Truvia, salt and pepper. Blend until smooth.
  • Gently pound 4 small boneless, skinless chicken breasts using a meat mallet until chicken is about ½ inch thick. Put chicken breasts in a large bowl cover with cilantro lime marinade. Marinate for 15-20 minutes.
  • For the salsa, toss the ingredients together in a bowl. Cover and refrigerate. Grill the chicken to your preference.
  • Plate the chicken and spoon strawberry salsa on top. Serve.

Grilled Chicken with Peach, Red Onion and Basil


  • 2 sliced peaches
  • ½ sliced red onion
  • ½ c. chopped fresh basil
  • 2 tbsp. white wine vinegar
  • ¼ c. olive oil
  • sea salt and pepper to taste
  • 4 boneless, skinless chicken breasts


  • Heat grill and lightly oil. In a medium bowl, whisk together vinegar, olive oil, sea salt and pepper. Add peaches and red onion and combine. Lightly mixed in basil. Set aside.
  • Rub chicken with a small amount of olive oil, season with salt and pepper. Grill until cooked through.
  • Spoon peach, red onion, basil mixture over the chicken. Serve.

Citrus Shrimp Kabobs


  • citrus shrimp kabobs1 tsp. paprika (smoked if you have it)
  • 3/4 tsp. ground cumin
  • 1 tsp. sea salt
  • 2-3 lemons
  • 2-3 limes
  • 2 lb. shelled , deveined shrimp
  • olive oil
  • skewers


  • Combine paprika, sea salt and cumin in small bowl.
  • Slice lemons and limes.
  • Skewer shrimp and citrus slices, alternating between lemons and limes. Brush lightly with olive oil, sprinkle lightly with seasoning mixture and squirt with a bit of the citrus.
  • Grill 2 to 3 minutes per side until shrimp are opaque.

*If you are not on the Arize weight loss program, this can be served in tortillas and topped with a mixture of cilantro, sliced radishes, salsa and a squirt of fresh lime.

Grilled Lobster with Peachy Lime Sauce

Grilled Lobster Tail

2 peaches
1 scallion (red onion is a good substitute)
Juice of 3 limes
1 lime
2 tbsp. extra-virgin olive oil
½ tsp. sea salt
¼ tsp. chopped, seeded jalapeño pepper
4 lobster tails

  • In a food processor, puree peaches, scallion, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon sea salt and jalapeño pepper. Transfer to a medium bowl and set aside.
  • Heat grill to medium-high. In a small bowl, whisk remaining lime juice, olive oil, and salt together.
  • Split lobster tails lengthwise, remove membrane if desired, and brush meat with the lime-oil glaze.
  • Place lobsters on grill, meat side down, and roast for 4 minutes; turn over to shell side and grill until meat is opaque and cooked through, 4 to 5 minutes more. Transfer to a platter, garnish with lime wedges, and serve with reserved peach sauce.

*This recipe is great using chicken instead of the lobster.

Shrimp Tacos with Cilantro-Lime Sauce

Cilantro-Lime Sauce

  • citrus shrimp kabobs1/2 cup Greek yogurt
  • 1 Tbsp lime juice
  • 2 Tbsp finely chopped cilantro
  • 1/2 tsp finely minced garlic
  • Salt and freshly ground black pepper


  • 1 lb medium shrimp, peeled, deveined and tails removed
  • 3/4 tsp chipotle chili powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground paprika
  • 1/4 tsp ground coriander
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp olive oil


For the Cilantro-Lime Sauce:

  • Whisk together sauce ingredients. Add sea salt and pepper to taste. Cover and chill until ready to use.

For the shrimp:

  • In a medium bowl, mix chipotle chili powder, chili powder, cumin, paprika, coriander, sea salt and pepper.
  • Add shrimp and toss until coated.
  • Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque, about 3 – 4 minutes. (Flip once while cooking.)
  • Layer cabbage and shrimp over lettuce shells.
  • Drizzle with Cilantro-Lime Sauce.

Spicy Chicken “Wings”

This recipe is a crowd favorite every time I make it.


  • Approximately 1 -2 pounds skinless chicken breast
  • 1/3 cup organic coconut spread (brand – Earth Balance) or olive oil spray
  • ½ cup Frank’s Red Hot, Tapitio, Cholula or Louisiana Hot Sauce (you can use other brands – just check the ingredients for no sugar or fructose etc)


  • Heat oven to 500 degrees – a chef’s trick is to put the pan in there while preheating!
  • Melt the organic coconut spread (doesn’t take long) and then add hot sauce of choice
  • Set aside half the sauce for after the sliced chicken breasts are cooked
  • Toss the other half of sauce over the raw chicken and then pop on the hot sheet pan


  • Cook for approx. 20 minutes (depending on the thickness of your slices)
  • Drizzle the remaining sauce over the chicken breast slices and ENJOY!

Cauliflower Crust Pizza

Cauliflower pizza crust is one hot recipe right now! So, we checked out some ways to make it perfect for you…as you journey through our program.

Crust Ingredients:

  • 2 cups grated cauliflower (approx. 1/2 head)
  • 1/4 cup Greek yogurt
  • 1 egg
  • Seasoning of choice (red pepper, basil, thyme, oregano, black pepper, etc.)
  • Dash of sea salt


  • sugar-free, low sodium marinara
  • spinach, asparagus, tomatoes, zucchini, fresh basil, onion, cucumber, jalapeno, bell pepper


  • Preheat oven to 400 degrees.
  • Pulse the cauliflower florets in food processor until nicely grated.
  • Measure 2 cups of grated cauliflower into a clean, thin dish towel and squeeze out all the moisture.
  • Place dry cauliflower into a bowl and add yogurt, egg and spices.
  • Mix until evenly combined.
  • Place the cauliflower mixture onto a baking sheet or stone lined with parchment paper and pat out until about 3/4″ thick.
  • Bake the cauliflower crust until lightly browned and firm enough to hold its shape. (approx. 30 minutes)
  • Remove the crust from the oven and top with marinara sauce and your choice of veggies.
  • Put the pizza back into the oven for another 5-10 minutes or until the vegetables are heated through.

Chicken and Vegetable Frittata

Submitted by Carolyn Wherry
2 large chicken breasts
3 Small Squash (chopped)
3 Small Zucchini (chopped)
½ Green Pepper (chopped)
½ Red Pepper (chopped)
2 cups of Broccoli Florets (chopped or separated)
½ Onion (chopped)
1 tablespoon Minced Garlic
3-4 tablespoons of Virgin Olive Oil
8 Eggs
Preferred Seasonings

1. Season and baked chicken breast – slice and cut up
2. Cut up all vegetables
3. In a bowl, whisk all eggs
Cooking Directions:
1. Preheat oven to Bake 400 degrees
2. Using a large skillet (one that can be used in the oven), sauté onions and minced garlic on medium heat
3. Add green and red peppers
4. Add squash, zucchini, broccoli, and chicken stirring until all is mixed well
5. Remove from heat and pour eggs evenly over vegetables and chicken mixture
6. Place in the oven and cook 30 minutes
7. Remove and cut into slices
8. Ummm Delicious. Enjoy!
This dish refrigerates well.

Chicken Compeche

Submitted by Tina Fritts
2 boneless, skinless chicken breasts
1 onion, chopped
1 can diced tomatoes or 3-4 fresh tomatoes, chopped
2-3 handfuls spinach
sea salt to taste
olive oil

Lightly coat skillet with olive oil. Put chicken breasts in skillet and sprinkle with sea salt. Cook until juices run clear adding enough water to keep from sticking and to create steam as needed. Remove chicken from skillet. Add 1 tablespoon olive oil and onion, cooking until softened. Add spinach turning to coat. Add tomatoes and sea salt to taste (about 11/2 tsp.). Continue to cook until spinach is wilted and tomato juices have cooked down, turning with tongs occasionally. Serve spinach over chicken.

Chicken and Veggie Skillet

Submitted by Tina Fritts
2 chicken breasts, cut into 2 inch pieces
1 yellow squash
1 small onion
1/2 bell pepper (whatever color you have)
2-3 handfuls spinach
1 tsp sea salt
1/2 tsp black pepper
olive oil

Saute onion and pepper in enough olive oil to coat skillet. Add chicken and cook until no longer pink, adding just enough water to pan to keep from sticking and to create steam. Add squash, 1/2 sea salt, and pepper. Put spinach on top of squash and the rest of salt. Add enough water to create steam if skillet is dry. Put a lid on skillet and cook until squash is tender and spinach is wilted, adding a bit of water as needed. Check for seasoning and adjust to taste.